Food product and method of making the same.



VAN CLEAVE ALBERT PARROTT, OF SUMTER, SOUTH CAROLINA.

FOOD PRODUCT AND METHOD OF MAKING THE SAME.

N 0 Drawing.

To all whom it may concern Be it known that I, 1x CLEAvn ALBERT PARROTT,a citizen of the United States, residing at Sumter, in the county ofSumter and State of South Carolina, have invented certain new and usefulImprovements in Food Products and Methods of Making the Same, of whichthe following is a specification.

My invention relates to a food product commonly termed a mayonnaisedressing. At present, such dressings consist of a combination of theyolk of eggs and eatable oil, lemon juice or a suitable acid, andseasoning, and such products must be used practically as soon as made,it being impossible to bottle or otherwise preserve them, owing tothefact that the egg will separate from the other ingredients and spoil.

My invention consists in combining the eggs and oil and adding theresultant m xture to gelatin, which holds the eggs in emulsion, therebypreventing them from separating from the other ingredients. I find thatthe addition of the gelatin does not affect the palatability of the foodproduct, and at the same time prevents the eggs from separating out ofthe mixture and spoiling.

A mayonnaise dressing made in accordance with my invention may bebottled or canned, and will keep indefinitely and may therefore-be putup in quantities and-sold as a manufactured product.

To carry out my., invention, I add to the yolk of one egg, slowlybeating all the while, approximately one-half pint of an eatable oil.tion of citric acid or juice of lemon to taste. To this mixture is addedsuflicient unfiavored gelatin to hold the egg and oil in emulsion, theentire mass being beaten or stirred together to the proper consistency.To the foregoing mixture I add one-tenth of 1% of benzoate of soda.

Specification of Letters Patent.

To the resultant mixture I add a solu- Patented Sept. 28, 1915.

Application filed October 6, 1914. Serial No. 865,318.

The final food product obtained by mixing the foregoing food stuffsaccording to the method described is a. smooth mayonnaise dressing, freefrom lumps, and indistinguishable in taste from such dressings asheretofore compounded without the gelatin, and adapted to be bottled andkept indefinitely.

hile I have described certain definite proportions of egg and oil, itwill be understood that the scope of my invention covers all possiblevariations in combination with the gelatin as before mentioned, for I donot restrict myself to any specific percentages or proportions, theabove being cited merely as an example to aid in the understanding ofthe invention, which consists broadly in the addition of gelatin to adressing containing oil and eggs, for the purpose of keeping the latterin emulsion.

Having thus described my invention, I claim:

1. A food product containing eggs, eatable oil and gelatin, and in whichthe eggs are held in emulsion in said gelatin.

2. The herein described process of preparing a food product consistingof combining the yolk of eggs with an eatable oil, and combining theresultant mixture with sufficient gelatin to form an emulsion.

3. A food product comprising an egg ingredient and an eatable oil incombination with an acid, a preservative, and gelatin.

4. A mayonnaise dressing containing eggs, oil and gelatin, the oilcontent of which dressing being in the approximate ratio of one-halfpint of oil to each egg.

In testimony whereof I hereunto affix my signature in the presence oftwo witnesses.

VAN GLEAVE ALBERT PARROTT.

Vitnesses E. H. RHOME, H. R. VAN DEVENTER.

